Mushroom Chicken Chop With Coconut Cream

Name: Mushroom Chicken Chop With Coconut Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 7 boneless, skin-on chicken thighs; 1 tbsp chicken stock; 1 tsp salt; 0.5 tbsp ground black pepper; 2 tbsp cooking oil; 50 g butter; 1 tbsp minced garlic; 1 tbsp calamansi juice; 250 mL chicken broth; 120 mL coconut cream; 1 tsp salt; 1 tsp chicken stock; 1 clove garlic; 1 piece onion; 1 bundle king oyster mushrooms

This chicken chop in an Asian-inspired flavor with calamansi juice and coconut cream. The sauce has a lovely combination of sour and creamy flavors with a nice coconut edge.

Step 1

Pound the chicken thighs with a knife or meat mallet to tenderize the meat.

Step 2

Combine chicken stock and salt, then sprinkle the mixture along with black pepper over the chicken thighs.

Step 3

Cut the king oyster mushrooms into cube-sized pieces.

Step 1

Heat oil in a large frying pan over high heat. Sear the chicken thighs skin-side down until golden brown. Flip and cook for an additional 2-3 minutes. Transfer to a plate.

Step 2

In the same pan, melt butter and sauté onion and garlic until fragrant. Add mushrooms and cook until browned and soft.

Step 3

Pour in chicken broth, season with salt, chicken stock, and adjust seasoning. Add coconut cream and return chicken thighs to the pan. Simmer for 5-10 minutes until chicken is cooked through.

Step 4

Turn off the heat, squeeze calamansi juice over the sauce, and let it infuse. Enjoy the creamy chicken and mushroom skillet!

For a tangier flavor, you can add more calamansi juice or a splash of lemon juice.

Serve this dish with steamed rice or crusty bread to soak up the delicious sauce.

How do I properly store leftover Mushroom Chicken Chop with Coconut Cream?

To store leftover Mushroom Chicken Chop with Coconut Cream, allow it to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F (74°C).

What are some good side dishes to pair with Mushroom Chicken Chop?

Mushroom Chicken Chop with Coconut Cream pairs beautifully with steamed jasmine rice or coconut rice to complement the creamy sauce. You can also serve it with sautéed vegetables like bok choy or a fresh salad to balance the richness of the dish.

Can I make Mushroom Chicken Chop with Coconut Cream dairy-free?

Yes, you can make this dish dairy-free by substituting the butter with a plant-based alternative, such as coconut oil or vegan butter. Additionally, ensure that the chicken broth you use is also dairy-free to maintain the dish's compatibility with a dairy-free diet.

What can I substitute for calamansi juice in the Mushroom Chicken Chop recipe?

If you can't find calamansi juice, you can substitute it with a mixture of lime juice and a touch of orange juice to mimic the sour and slightly sweet flavor. Alternatively, lemon juice can also work, but it may alter the flavor profile slightly.

How long should I cook the chicken thighs for the best results?

For the best results, sear the chicken thighs skin-side down for about 5-7 minutes until golden brown, then flip and cook for an additional 2-3 minutes. After adding them back to the pan with the sauce, simmer for 5-10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).